Xiangxi Sour Radish Cold Noodles

Name: Xiangxi Sour Radish Cold Noodles
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: Some (wet noodles) Noodles (raw); 1 Cucumber; Some Chop peppers; 1 tablespoon Soy sauce; Some Pickled radish skins

by Bacon Niang

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Niangniang is from Hunan. In summer, the icy pickled radish is often a table appetizer. This time the cold noodles are not pickled radish, but pickled radish skins. In many places, when pickling radishes, either the skins are marinated together, or the skins are discarded. In fact, the taste of radish skin is different from that of radish meat. In the mother's hometown, people in Xiangxi have produced crunchy and spicy flavors according to the different taste of radish skins. There is just a small can of it at home. The topping of the chili makes a refreshing cold noodle with hot, sour, crispy and refreshing taste~ and a small dish of pickled pepper and sour radish~ this is the summer in Xiangxi~~~~~~!

Ingredients

Some (wet noodles) Noodles (raw)
1 Cucumber
Some Chop Peppers
1 tablespoon Soy Sauce
Some Pickled Radish Skins

Xiangxi Sour Radish Cold Noodles

1. Prepare the ingredients~~Cucumber, radish peel, chopped chili (the crispy tribute is added here), moist noodles, small red pepper (for those who are not very spicy, chopped chili is enough)

2. Shred the radish skins (not too thin)

3. Cut cucumber into thin shreds (ignore the pulpy knives of the lady)

4. After the water is boiled, shake the noodles and put it in, and cook for 5~7 minutes (if you like the noodles to be firmer, the time can be shorter)

5. Remove and put in the prepared cold water (you can add ice cubes~ the noodles will be more bounce)

6. Put the noodles into a bowl, top with shredded cucumber, shredded radish peel, top with chopped peppers and light soy sauce~ You're done (because the chopped pepper and radish peel itself have a salty taste, so light soy sauce can be added according to personal preference)

Tips:
The easiest way to pickle radish skins is to cut the radish skins into long strips, about 3~5 mm thick. Rub salt and let it stand for 3 hours, then rinse and dry, marinate in rice vinegar, put it in the refrigerator, and eat it overnight~ (Spicy friends can add chopped pepper or millet pepper)